Wild Rice Burgers

By rainmaker

Ingredients

• 1/2 cup uncooked wild rice
• 2 tablespoons olive oil, divided
• 1/3 cup small diced onion
• 1/3 cup small diced celery
• 1 clove garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup shredded aged Asiago cheese
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1/16 teaspoon black pepper
• 2 large eggs, beaten

Preparation

Step 1

Cook wild rice according to package instructions. (Can make a day ahead and refrigerate.)

Heat 1 tablespoon olive oil in a skillet over medium-low heat and saute onions, celery and garlic until onion is translucent.

In a large bowl, combine onion-celery-garlic mixture with wild rice, breadcrumbs, Asiago cheese, salt, oregano, thyme, paprika, cayenne pepper and black pepper. Cool completely and then add eggs, stirring to combine.

Divide mixture into 4 and shape into 1/2 inch thick patties.

Heat remaining tablespoon of olive oil in a skillet over medium heat. Fry patties 2-3- minutes on each side until crisp and golden.

Serve with your favorite burger toppings.

VARIATION: For a vegan version, omit the Asiago cheese and replace the eggs with 2 tablespoons ground flax seeds whisked with 6 tablespoons water.